No-Bake Gingerbread Cheesecake Cups Recipe
These no-bake gingerbread cheesecake cups are the ultimate holiday treat, combining a creamy spiced filling with a buttery graham cookie crust. Perfect as an easy no-bake cheesecake dessert, these mini gingerbread cheesecakes with graham crust are festive, delightful, and require no oven time!
Equipment
- Microwave
- Heat-proof bowl
- Cupcake tin with paper liners
- Large mixing bowl
- Spatula
- Pot
Ingredients
- 200 grams graham cookie crumbs For the signature buttery crust.
- 48 grams brown sugar Adds a rich molasses flavor.
- 90 grams unsalted butter, melted Helps bind the crust together.
- 1 teaspoon ground ginger A warm and cozy spice essential for that gingerbread flavor.
- ½ teaspoon ground cinnamon Complements the ginger perfectly.
- 1 teaspoon lemon zest Adds a bright, fresh twist.
- 155 grams white baking chocolate Adds sweetness and creaminess to the filling.
- 130 grams cream cheese, softened The base of our cheesecake filling.
- 70 grams unsalted butter, room temperature Makes the filling luxuriously smooth.
- 45 grams sour cream For a slight tang that balances the sweetness.
- 1 teaspoon ground ginger More warming spice for the filling.
- ¾ teaspoon ground cinnamon Enhances the cozy flavor profile.
- ¼ teaspoon ground nutmeg Adds depth to the spice mix.
- ¼ teaspoon ground cardamom Subtly aromatic and rich.
- ½ teaspoon vanilla extract Rounds out the flavors beautifully.
- 1/16 teaspoon sea salt Balances the sweetness.
Instructions
- Melt the butter in the microwave in 15-second intervals. Mix the melted butter with graham cookie crumbs, brown sugar, ground ginger, cinnamon, and lemon zest until combined.
- Divide the crust mixture evenly into the cupcake liners, filling them halfway. Press down firmly to compact the crust. Refrigerate the tray to set while you prepare the filling.
- Place white baking chocolate in a heat-proof bowl and set it over a pot of boiling water. Stir until the chocolate melts completely. Remove from heat and let it cool to room temperature.
- Microwave the cream cheese on medium for 10 seconds until spreadable.
- In a large mixing bowl, whip the room-temperature butter until fluffy. Add the softened cream cheese and mix until just combined.
- Add the cooled melted chocolate, sour cream, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt to the mixing bowl. Gently fold the mixture until smooth and creamy.
- Spoon the cheesecake filling evenly over each graham crust. Smooth the tops with a spatula.
- Place the tray in the freezer for 15 minutes to firm up, then transfer it to the fridge for at least an hour for the best texture.
- Once chilled, carefully remove the cheesecake cups from the tray and peel off the liners. Top with whipped cream and a dusting of cinnamon before serving.